Print

Creamy Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and creamy potato soup loaded with tender potato pieces and melty cheddar, perfect for cold evenings and potlucks.

Ingredients

Scale
  • 5 large potatoes, peeled and diced
  • 1 onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked cured breakfast strips, crumbled (or vegetarian smoked crumble)
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste

Instructions

  1. Heat a large pot over medium heat and add a splash of oil or a knob of butter.
  2. Add the chopped onion and cook, stirring, until the onion is translucent and fragrant, about 5 minutes.
  3. Add the diced potatoes to the pot and pour in the broth so the potatoes are just covered. Bring to a boil over medium-high heat.
  4. Lower the heat to maintain a gentle simmer. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes.
  5. Use a potato masher to press down on about one third to one half of the potatoes. Leave the rest in chunks for a creamy, textured soup.
  6. Stir in the heavy cream and shredded cheddar until the cheese melts and the soup is smooth. Taste and season with salt and pepper.
  7. Ladle the soup into bowls and top with the crumbled cooked cured strips and chopped green onions. Serve hot.

Notes

For a lighter finish, substitute half and half for heavy cream but expect a thinner soup. Use vegetable broth to keep this dish meat-free.

Nutrition

Find it online: https://www.simplefamilydishes.com/tasty-loaded-potato-soup/